If you’re anything like me, by the time the holidays roll around, you’ve eaten enough turkey, stuffing, green bean casserole, mashed potatoes, and pumpkin pie to consider starting a gratitude journal just for your digestive system. Enough already! It’s time for a break—a glorious, cheesy, saucy, perfectly spiced break.
Let’s talk pizza. Yes, pizza: the ultimate comfort food, your post-holiday salvation, and a surprisingly sophisticated companion for wine. Think greasy pepperoni, spicy sausage, extra chopped vegetables, aromatic spices, and a thick, golden crust that can hold its own against a bold glass of red or a crisp white. Finally, a menu where everyone wins: your taste buds, your wine glass, and your sense of sanity.
Looking for the perfect wine to pair with your favorite slice? Whether you’re team pepperoni perfection, veggie-loaded delight, or extra cheese, please, there’s a wine that can take your pizza night from casual to chef’s kiss level.
Pizza is all about that trifecta of crust, tomato sauce, and gooey mozzarella — plus whatever tasty toppings you pile on. The right wine can bring out the sweetness in the sauce, balance the richness of the cheese, and make every bite sing.
When the pairing is just right, it’s pure harmony — a flavor duet that’ll have you saying, “Why didn’t I do this sooner?”
Margherita Magic
Simple, fresh, and full of flavor — the classic Margherita pizza is pure perfection on a plate. With its bright tomato sauce, creamy mozzarella, and fragrant basil, it deserves a wine that keeps things light and lively.
A medium-bodied Italian Pinot Grigio or a dry Rosé is spot-on. Both are crisp enough to enhance the basil’s freshness while offering just the right balance for that zesty tomato sauce.
If you’re in more of a red mood, reach for a Chianti, Montepulciano d’Abruzzo, or Sangiovese. These reds have just enough acidity to dance with the sauce without stealing the show — a perfect harmony of tangy and smooth that’ll make your taste buds sing “That’s amore!”
Pepperoni Passion
Pepperoni pizza — the spicy, savory superstar of pizza night! With all that zesty flavor and melty cheese, this one calls for a wine that can hold its own.
White wines usually tap out when pepperoni hits the plate, but if you’re craving something bubbly, an Italian Prosecco actually works wonders with cured meats. Those lively bubbles help cut through the richness and balance out the spice.
If you prefer red (and really, who doesn’t with pepperoni?), reach for a Barbera, Chianti, or a bold Sangiovese. These Italian classics have just enough acidity to tame the grease, enough fruitiness to match the tomato sauce, and enough personality to make every bite pop.
It’s a match made in pizza paradise — spicy, saucy, and oh-so-satisfying!
Happy Hawaiian
Ham and pineapple pizza? Don’t judge — just pour a Riesling! Its gentle sweetness tames the salty ham and turns the pineapple flavor into a tropical encore
A slightly sweet Riesling is the perfect dance partner for ham and pineapple pizza — it balances the saltiness of the ham while amplifying the juicy sweetness of the pineapple.
White Pizza Wonder
White pizzas are in a class all their own — creamy, dreamy, and just a little fancy. Instead of tomato sauce, these pies shine with silky white sauces, garlic, and cheeses that call for something smooth and refreshing in your glass.
Go for fresh, young dry whites that are less acidic to keep the flavors balanced. If your pizza leans rich — say, a decadent cream sauce or a lobster-topped beauty — reach for a full-bodied Chardonnay. Its buttery texture and subtle oak bring out the creaminess in every bite.
Feeling like red? A Pinot Noir from Burgundy is a surprise superstar here. With its soft tannins and delicate red fruit notes, it complements white pizza without overpowering the flavors.
Elegant, satisfying, and oh-so-sippable — white pizza nights deserve their own bottle moment!
Meat Lovers’ Match
Calling all carnivores — this slice is for you! When your pizza is loaded with sausage, pepperoni, or any other meaty masterpiece, you need a wine that’s just as bold as your toppings.
Reach for a Barbera, Sangiovese, or Chianti — rich, full-bodied reds with the power to stand up to all that savory goodness. Their bright acidity cuts through the fat and cheese, while their deep fruit flavors make every bite even better.
Big meat deserves a big wine — and this pairing is pure, hearty perfection.
Veggie Delight
For all my veggie lovers out there, this one’s for you! When your pizza is piled high with colorful vegetables, you’ll want a wine that enhances those garden-fresh flavors without overpowering them.
Light reds like a Beaujolais or a dry Rosé are perfect partners — fruity, smooth, and just enough attitude to make those sautéed veggies shine. If white wine is more your style, try an old-world Sauvignon Blanc. Its crisp freshness and herbal tones bring out the green, earthy notes in your pizza toppings.
Not feeling any of those? No problem — sparkling wine to the rescue! A Prosecco or Lambrusco (a sparkling Rosé) cuts through that doughy crust and refreshes your palate after every bite.
And if you’re the type who likes to sneak a little spice onto your slice, grab a Moscato d’Asti. Its touch of sweetness cools the heat and smooths out those fiery flavors.
Because honestly, everybody loves pizza — but when your wine compliments your pie, it’s pure happiness in every sip and bite!
BBQ Chicken Bliss
Sweet, smoky, and just a little sassy — BBQ chicken pizza is a flavor bomb waiting to happen! Between the tangy sauce, gooey cheese, and juicy chicken, you’ll want a wine that can groove with all that boldness.
A Red Zinfandel or Malbec is your best wingman here — both have enough body and spice to match the barbecue sauce without overpowering it. If you’re feeling adventurous, try a Tempranillo — its smoky, earthy notes play beautifully with grilled chicken and charred crust.
Prefer something chilled? A Rosé with a hint of sweetness can be pure magic, balancing that BBQ tang with a refreshing finish.
So fire up the playlist, pour yourself a glass, and get ready for BBQ Chicken Bliss — because this combo is guaranteed to bring a little backyard party energy to your pizza night!
Greek Pizza
- 1 tablespoon olive oil
- ½ cup diced red onion
- 3 cloves garlic, minced
- ½ (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- ¼ cup chopped fresh basil or 2 tablespoons of dried basil
- 2 ¼ teaspoons lemon juice
- 1 ½ teaspoons dried oregano
- ground black pepper to taste
- 1 (14 ounce) package refrigerated pizza crust
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- 1 large tomato, thinly sliced or cherry tomato sliced
- 1 cup shredded mozzarella cheese
- ¾ cup crumbled feta or goat cheese
Preheat the oven to 400 degrees. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, cooking and stirring until tender, about 5 minutes. Then, add the spinach and continue cooking, stirring frequently, until all the liquid has evaporated, which should take about 5 minutes. Remove the skillet from heat and season the mixture with basil, (save a half of teaspoon and sparkle over sliced tomato’s), lemon juice, oregano, and pepper. Allow the mixture to cool slightly. Next, unroll the pizza dough onto the preheated oven on a large baking sheet, and brush the top with the remaining 1 tablespoon of olive oil. Spread the spinach mixture evenly over the dough, leaving a small border at the edge of the crust. Sprinkle 1 cup of mozzarella cheese on top. Arrange the tomatoes over the pizza and sprinkle any remaining basil on top of the tomatoes. Finally, add the remaining 1 cup of mozzarella cheese and crumble feta cheese over the tomatoes. Bake the pizza in the preheated oven until the crust is golden brown and the cheese is melted, which should take about 15 minutes. Enjoy your delicious spinach and tomato pizza! Wines to pair with, Sauvignon Blanc (South Africa), Moschofilero (Greece), Viognier (California) or Riesling (Alsace).
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